![](https://molliestones.com/wp-content/uploads/2023/11/Cioppino-1024x681.jpg)
CIOPPINO
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 1 medium tomato, seeded and diced
- 3 garlic cloves, minced
- 3 tablespoons fresh parsley, minced
- 1.5 qts. marinara sauce
- 3 tablespoons clam base
- 8 oz. dry white wine
- 4 leaves fresh basil, julienned
- 2 teaspoons garlic, minced
- 1 bay leaf
- 1⁄2 teaspoon dried oregano
- 1⁄4 teaspoon chili flakes
- 1 lb. raw prawns
- 1 lb. Aqua Gem clams
- 1 lb. mussels
- 1⁄2 lb. bay scallops
- 1⁄2 lb. red snapper
- 1 crab, cooked and cut into serving size pieces
Cioppino, a dish originating right here in San Francisco, is a seafood lovers delicious dream.
DIRECTIONS
- Heat oil in a large stock pot over medium heat. Add onion, bell pepper, tomato, garlic and parsley. Cook until onion is soft, about 10 minutes.
- Add marinara sauce, clam base, white wine, basil, garlic, bay leaf, oregano, and chili flakes. Bring to a boil. Reduce heat, cover and simmer for 1⁄2 hour.
- Peel and devein prawns and when base is ready, add prawn, clams, mussels, scallops, and red snapper and other items. Cook until clams open up. Add crab to warm through.
![](https://molliestones.com/wp-content/uploads/2023/10/Sager-Verdier_Sancerre_Bottle-1-362x1024.png)
PAIR WITH:
Sager & Verdier Sancerre
This wine leads with a very expressive nose that is layered with typical aromas of lemon/lime, elderflower, verbena, tropical fruits, peach, gooseberry and a distinctive minerality. All these notes are backed by a crisp acidity that provides the perfect pairing to Cioppino.